Build the Base
- 1
Add the goose giblets (heart, gizzard, liver), halved onion, roughly chopped carrot, and roughly chopped celery root to a large pot.
Goose Giblet Gravy
2 hrs 15 min·114 Views
The unique technique of blending the liver and vegetables directly into the sauce not only creates an incredibly smooth and full-bodied texture but also intensifies the flavor, making it a perfect accompaniment to roasted meats or hearty potato dishes.
Allergens
Lactose-Free
Gluten-Free
621kcal
6 Portions · 750 g
Protein
18 g
Carbohydrates
33 g
Fat
7 g
Other energy
335 kcal
Fiber
13 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
6
g
- Goose giblets1
- Onion1
- Carrot1
- Celery Root½
- Red Wine500 milliliters
- Stock500 milliliters
- Orange Juice100 milliliters
- Salt1
- Black Pepper1
Add Liquids
- 2
Pour in the red wine, stock (chicken or vegetable), and orange juice until all ingredients are well covered.
Simmer
- 3
Bring the mixture to a gentle boil, then reduce the heat to low.
- 4
Simmer for about 2 hours, leaving the pot partially covered.
2 h
Remove Excess Meat
- 5
Carefully remove only the larger meat pieces.
- 6
Leave the goose liver and all the vegetables in the pot for maximum flavor and body.
Blend
- 7
Using a hand blender, blend everything remaining in the pot until you achieve a smooth, velvety consistency.
Season and Finish
- 8
Season the gravy generously with salt and freshly ground black pepper to taste.
- 9
If you prefer a thicker consistency, simmer the gravy briefly for a few more minutes until it reaches your desired thickness.
Serving Suggestions
- 10
Serve this rich gravy warm with traditional accompaniments like Kluski Śląskie, creamy mashed potatoes, or alongside a succulent roasted goose.
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